Go Back

Healthy Pumpkin Pie Bars - Cozy Flavor With a Lighter Touch

Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 9 servings
Ingredients Method

Ingredients
  

  • For the crust:
  • 1 1/2 cups old-fashioned rolled oats
  • 1 cup fine almond flour
  • 1/4 cup coconut sugar or light brown sugar
  • 1/4 teaspoon fine sea salt
  • 1/2 teaspoon ground cinnamon
  • 1/4 cup melted coconut oil (or unsalted butter), cooled slightly
  • 2 tablespoons pure maple syrup
  • 1 teaspoon vanilla extract
  • For the filling:
  • 1 (15-ounce) can pure pumpkin puree (not pumpkin pie filling)
  • 1/2 cup pure maple syrup
  • 1/2 cup plain Greek yogurt (2% or whole) or coconut yogurt
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon ground cloves (optional, but lovely)
  • 1/4 teaspoon fine sea salt
  • Optional toppings:
  • Light drizzle of maple syrup
  • Plain or lightly sweetened Greek yogurt
  • Chopped toasted pecans or pepitas

Method
 

  1. Prep the pan and oven. Heat your oven to 350°F (175°C). Line an 8x8-inch baking pan with parchment, letting the paper hang over two sides to lift the bars out later.
  2. Make the crust. In a bowl, stir together oats, almond flour, coconut sugar, salt, and cinnamon. Add the melted coconut oil, maple syrup, and vanilla. Mix until the mixture looks like damp sand and clumps when pressed.
  3. Press and par-bake. Firmly press the crust mixture into the prepared pan in an even layer. Use the bottom of a measuring cup to compact it well. Bake for 12–14 minutes, until lightly golden and set around the edges.
  4. Whisk the filling. In a medium bowl, whisk pumpkin puree, maple syrup, Greek yogurt, eggs, vanilla, spices, and salt until smooth and well combined. The mixture should be silky with no streaks of egg or yogurt.
  5. Assemble. Pour the pumpkin filling over the warm crust. Tilt the pan gently to spread it evenly or use an offset spatula for a smooth top.
  6. Bake. Return the pan to the oven and bake for 28–34 minutes. The center should be just set with a slight jiggle, and the edges will look firm. Don’t overbake—these finish setting as they cool.
  7. Cool completely. Let the bars cool in the pan on a rack until they reach room temperature. Then chill for at least 2 hours to slice cleanly.
  8. Slice and serve. Use the parchment to lift the slab onto a cutting board. Cut into 12–16 bars. Add a dollop of yogurt, a drizzle of maple, and nuts or seeds if you like.